Serves 4 but can be easily doubled up for more.

175g/6oz long grain rice

1/4 tsp turmeric powder

375g/12oz smoked haddock/other white fish

2 hard boiled eggs

60g/2oz butter

juice of 1/2 lemon

150ml (1/4 pint) single cream/creme fraiche


cayenne papper (normal pepper will do)


Method:  Cok rice and keep warm.  Poach fish in water for 8-10 mins.  Coarsely chop the eggs. Drain fish, remove any skin and bones and flake into a large bowl.  Add the rice, egg, lemon juice, butter and cream, and season with salt and cayenne pepper.  Stir to mix.  Butter an overproof dish, add kedgeree and bake in oven at 180/c (350F, Gas4), stirring occassionally for 10-15mins.  Parsley to serve.

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